Apple Cider Rice Krispies

These apple cider Rice Krispies are the fall treat I keep coming back to. They’re soft, gooey, and have just enough apple cider flavor to make them taste seasonal without being overwhelming. The melted marshmallows mix with warm spices and reduced apple cider for a treat that feels familiar but still a little special. If you want something quick to bring to a gathering or need an easy apple cider dessert for the weekend, these come together in minutes and always disappear fast.

Ingredients

• 6 cups Rice Krispies cereal
• 4 tbsp butter
• 1 bag (10 oz) mini marshmallows
• 1/2 cup apple cider (reduced to 1/4 cup)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• Optional: caramel drizzle, extra cinnamon sugar on top

Ingredient Swaps

• No apple cider ? Use apple juice reduced down to concentrate the flavor.
• No marshmallows ? Vegan marshmallows work, but melt slower.
• No butter ? Coconut oil creates a softer, slightly sweeter finish.
• Want stronger apple flavor ? Add 1–2 tsp apple cider mix packet or a pinch of apple pie spice.
• Need gluten free ? Use certified gluten-free crispy rice cereal.

How to Make Apple Cider Rice Krispies

1. Pour apple cider into a small saucepan. Simmer until it reduces by half (about 5–7 minutes).
2. Melt butter in a large pot over medium heat. Add marshmallows and stir until smooth.
3. Add the reduced apple cider, cinnamon, nutmeg, and salt. Stir well.
4. Remove from heat and fold in Rice Krispies until fully coated.
5. Press into a greased 9×9 pan.
6. Let cool, slice, and enjoy. Add a caramel drizzle if you want them extra sweet.

Recipe Tips

• Don’t overcook the marshmallows. Once they’re melted, pull them off the heat right away — otherwise your treats will set too firm.
• Work quickly. Once the cereal hits the marshmallow mixture, stir fast so everything gets coated before it sets.
• Press gently. Use the back of a greased spatula to press into the pan. Pressing too hard makes them dense instead of chewy.
• Cut clean slices. Spray a sharp knife with nonstick spray to slice without sticking.

Kid-Friendly Options

• Press the mixture into cookie cutters to make fun fall shapes like apples, pumpkins, or leaves.
• Sprinkle cinnamon sugar on top before they set.
• Drizzle melted white chocolate for extra sweetness.
• Stir in mini chocolate chips or crushed graham crackers for a s’mores twist.
• Press the mixture into a mini muffin tin for bite-sized, lunchbox-friendly portions.

Storage and Reheating

• Best enjoyed within 2 to 3 days.
• Store at room temperature in an airtight container to keep them chewy.
• Do not refrigerate, as it makes them hard.
• For make-ahead batches, wrap tightly in parchment and freeze for up to one month.
• To serve, thaw at room temperature for a few hours or overnight.

Troubleshooting

• Too hard? The marshmallows were likely overheated — melt them low and slow next time.
• Too sticky? Lightly grease your spatula or hands with butter or nonstick spray before pressing.
• Too dry or crumbly? Not enough marshmallows — you can remelt a few with butter and fold them back in.
• Not enough apple flavor? Reduce the cider on the stove before adding it in to concentrate the flavor.

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Give It a Try

If you make these apple cider Rice Krispies, I hope they become one of your go-to fall treats. They’re simple, nostalgic, and have just enough apple flavor to make them feel special. Let me know how yours turn out, I love hearing the twists you add.